Inspired by the abundance of Vietnamese ingredients and flavourful seasoning, Australian beef ribeye provides harmony between Vietnamese cuisine and Western cooking. See the presence of violet glutinous rice wine in the sauce, and taste the delectable seasoning inspired by grilled pork in bún chả: fusion delight is yours to explore.

Chef Vũ Anh Đức. Photo Courtesy of Mövenpick Hotel Hanoi Centre

Ingredients:

• Australian beef ribeye: 350g
• Purple yam: 120g
• Button mushroom: 10g
• Asparagus: 10g
• Garlic gooseberry: 70g
• Fermented sticky rice: 10g
• Peeled shallot: 10g
• Water chestnut: 10g
• Dried peeled garlic: 10g
• Lemongrass: 10g
• White sugar: 10g
• Oyster sauce: 4g
• Fish sauce: 10ml
• Light soya sauce: 20ml
• Red cooking wine: 5ml
• Unsalted creamy butter: 20g
• Cooking cream: 50ml

Bún chả-inspired Australian beef ribeye

Preparation:

To season the ribeye

• Inspired by the seasoning of grilled meatballs in bún chả, season the ribeye like you would for the meatballs in bún chả, with onions, garlic, lemongrass, caramelized sugar, fish sauce, soy sauce to taste.
• Gently coat the ribeye in the seasoning mix, and leave the ribeye to marinate for 10-15 minutes.

To cook the ribeye

• Pan-sear the ribeye to develop a golden crust, or to your liking.
• Then finish cooking in the oven to a degree of doneness of your preference. Chef Đức suggests medium rare plus to medium for optimal flavour.

To make the purple yam cannoli (inspired by cannoli – a renowned dessert from Italy)

• To make the shell: slice 1 portion of the purple yam thinly, seasoned with salt and pepper, roll into tube-shape securely, and then deep-fry.
• To make the filling: boil the remaining purple yam until soft, then mash into a creamy consistency. Then, over low heat, gently stir in butter, salt, pepper, and cream to taste. Let it cool down, then put in a piping bag.
• Use the piping bag to fill the shell with purple yam filling.

To cook the vegetables (garlic gooseberry, button mushroom, asparagus)

• Wash and blanch the vegetables.
• Stir-fry with garlic, soy sauce, seasonings of your preference in some vegetable oil.

To prepare the sauce:

• Stir-fry the dried onions until soft, then stew in red wine sauce.
• Season to taste, add in the violet glutinous rice wine.
• Plate according to your preference.

Bún chả-inspired Australian beef ribeye is available for a limited time in the Fusion Sharing Menu at Mangosteen Restaurant, Ground Floor, Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội, Tel: +84 24 3822 2800.